Khanniri E, Bagheripoor-Fallah N, Sohrabvandi S, Mortazavian A M, Khosravi-Darani K, Mohammad R
a Students' Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , Shahid Beheshti University of Medical Sciences , Tehran , Iran.
b Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , Shahid Beheshti University of Medical Sciences , Tehran , Iran.
Crit Rev Food Sci Nutr. 2016;56(3):484-93. doi: 10.1080/10408398.2013.779571.
The application of liposomes as potential carriers to deliver food components is considerably an innovative technology. While the application of liposome technology has been very limited to date, researches indicating the potential of liposomes for improving the flavor of ripened cheese using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of ascorbic acid and tocopherols for promoting antioxidant activity in foods, and the stabilization of minerals (such as iron) in milk have been performed. In the food industry, liposomes and nanoliposomes have been employed to encapsulate flavoring and nutritive agents, and also, they have been suitable candidates to deliver antimicrobials. In this paper, application of lipase, proteinase, nisin, and flavor-containing liposomes in products during the processing (such as cheese maturity) as well as the application of liposomes-encapsulated micronutrients (such as iron) in milk are reviewed.
将脂质体作为递送食品成分的潜在载体应用是一项颇具创新性的技术。尽管迄今为止脂质体技术的应用非常有限，但已有研究表明脂质体在利用加速方法改善成熟奶酪风味、功能性食品成分的靶向递送、协同递送抗坏血酸和生育酚以促进食品中的抗氧化活性以及稳定牛奶中的矿物质（如铁）方面具有潜力。在食品工业中，脂质体和纳米脂质体已被用于封装调味剂和营养剂，并且它们也是递送抗菌剂的合适候选物。本文综述了脂肪酶、蛋白酶、乳链菌肽和含风味脂质体在加工过程中（如奶酪成熟）在产品中的应用，以及脂质体包封的微量营养素（如铁）在牛奶中的应用。
